Serving Size
100
100
Ingredients
Annatto coloring, Calcium Chloride, Cheese Salt, Full cream milk, Liquid Rennet, Mesophilic starter culture, Unchlorinated Water
Few drops of lemon juice, Milk, Salt, Vinegar
Fermentation Agent
Lactococcus lactis subsp cremoris
-
Things you need
Cheese Press, Cheesecloth, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
Time Duration
Preparation Time
10- 12 hours
30- 40 minutes
Cooking Time
90
15
Aging time
4- 8 weeks
-
Storage & Shelf Life
Refrigeration Temperature
39.20 °F99.00 °F
-20
383
👆🏻
Shelf Life
3-4 weeks
5- 7 days